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The gluten composition of more than 8,500 wheat varieties is provided in two new databases on the AACC International website (www.aaccnet.org/initiatives/definitions/Pages/Gluten.aspx). The databases augment earlier versions (1–3) by providing a program to screen the large volume of data. For each variety, the program provides the gliadin composition, listed as alleles at the Gli-1 and Gli-2 loci; the high molecular weight subunits of glutenin (HMW-GS), as subunit numbers and alleles at the Glu-1 loci; the low molecular weight subunits of glutenin (LMW-GS), as alleles at the Glu-3 loci; the Payne Glu-1 scores for dough quality; and estimates of dough strength (as Rmax) and extensibility based on both HMW-GS and LMW-GS alleles. |
